Cup Pudding

Make a batter as for waffles ; to one pint of milk allow two eggs and enough flour to thicken, one teaspoonful baking powder, stirred in the flour. Butter a sufficient number of teacups and fill with this and fruits in layers. Set cups in a steamer, boil water underneath for one hour. Serve while hot with sugar and cream. Any jam or raw apples chopped fine is nice with this.

Lemon Pudding

The juice and grated rind of one lemon, one cup sugar, yolks of two eggs, three tablespoonfuls corn starch, a pinch of salt, one pint sweet milk; mix corn starch and part of milk to a smooth paste, add lemon and sugar, egg well beaten and the rest of the milk. Line a jelly tin with a rich puff paste one-fourth inch thick, pour custard in, and bake until done; beat whites to a stiff froth, with two tablespoonfuls of sugar, spread over the top, return to oven and brown; serve with whipped cream. This is a rich but not expensive pudding.

Steamed Plum Pudding

Steamed Plum Pudding

Mix thoroughly together half-a-pound of fine chopped suet, half-a-pound of bread crumbs, two ounces (half a cup) of flour, a teaspoonful of cinnamon and one-fourth a teaspoonful, each, of mace and clove, three-fourths a cup of sugar, three-fourths a pound of mixed fruit, seeded raisins, orange peel, citron of figs, and a teaspoonful of salt; beat fout eggs, add two or three tablespoonfuls of milk and stir into the dry ingredients. If the mixture is not moist enough, add more milk. The mixture should be much too soft to handle, but of such consistence that it can be taken up in heaped spoonfuls. Steam in a buttered mold about five hours. As the water evaporates, replenish with boiling water. Serve hot with a hard or a liquid pudding sauce.

Brown Betty

Chop two cups of tart apples; put a layer into a deep dish, buttered ; sprinkle with sugar, and a little butter and cinnamon ; cover with breadcrumbs, and add more apple. Continue till the dish is full, add a thick layer of crumbs, cover closely, and steam for nearly an hour in a slow oven. Then uncover and brown quickly. Eat warm with sweet sauce, or sugar and cream.

Cherry Roll

Seed one quart fruit, sweeten to taste, let it simmer in its own juice until quite thick, pour one quart of milk over a loaf of grated bread, beat three eggs very light, and add the milk, with a little flour and large lump of butter melted. Put the cherries inside the batter and stir well. Steam in cups or baking powder cans two hours.

Apple Roll

One pint flour, one and one-half tablespoonfuls butter, pinch of salt, add water to make a soft dough, roll one-half inch thick ; chop two large apples fine, spread over the cake, roll up, fasten, place in pan to bake. Pour over this one and one-half pints of boiling water, one cup sugar, one-half cup butter. Cover pan, bake one hour, basting often with sauce. For small family use one-half of recipe.

Apple Tapioca

Pick over and wash three-quarters cup tapioca or sago and soak about one hour. Pour on a quart of hot water, cook till clear; stir often, add salt. Prepare and core six apples, slice or put them whole into a buttered baking-dish, sprinkle sugar and spice over them, and turn in the tapioca. Bake till the apples are soft; flavor with cinnamon and nutmeg. Serve with cream or milk and sugar. Peaches may be used instead of apples.

Pudding Sauce

One cup boiling water, one tablespoonful corn starch, one-fourth cup butter, one cup sugar, one egg, one-fourth nutmeg, one or two tablespoonfuls of jelly. Wet the corn starch in cold water, stir into boiling water, boil ten minutes. Rub butter and sugar to a cream, add the egg well beaten and nutmeg. Add jelly to the corn starch, and pour this in the egg mixture, and stir rapidly until they are thoroughly blended.

Lemon Sauce

Mix one-half cup sugar and one tablespoonful corn starch; add slowly one cup boiling water, stirring carefully; boil until transparent; remove from fire. Add four tablespoonfuls of butter, two tablespoonfuls of lemon juice, and a little nutmeg.

Cold Cream Sauce

Beat together one cup sugar and one half cup butter, and add a cup rich cream. Stir all to a cream; flavor with vanilla or lemon, and let get very cold before serving.

Plain Cream Sauce

One pint cream, three ounces brown sugar, and half of a small nutmeg grated.

Hard Sauce

Cream one-half cup butter, work in one cup pulverized sugar gradually, and add two tablespoonfuls lemon juice or one tablespoonful lemon juice and one tablespoonful vanilla. Beat until foamy. Serve with hot pudding.